Egg white hydrolysate inhibits oxidation in mayonnaise and a model system
نویسندگان
چکیده
منابع مشابه
Pepsin Egg White Hydrolysate Ameliorates Obesity-Related Oxidative Stress, Inflammation and Steatosis in Zucker Fatty Rats
The aim of this work was to evaluate the effect of the administration of egg white hydrolysates on obesity-related disorders, with a focus on lipid metabolism, inflammation and oxidative stress, in Zucker fatty rats. Obese Zucker rats received water, pepsin egg white hydrolysate (750 mg/kg/day) or Rhizopus aminopeptidase egg white hydrolysate (750 mg/kg/day) for 12 weeks. Lean Zucker rats recei...
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Insulin resistance and inflammation in adipose tissue is a key mechanism underlying metabolic syndrome, a growing health problem characterized by diabetes, obesity and hypertension. Previous work from our research group has demonstrated the potential of egg white ovotransferrin derived bioactive peptides against hypertension, oxidative stress and inflammation in vitro and in vivo. Egg white hyd...
متن کاملBovine Colostrum Whey Protein Hydrolysate Inhibits Cell DNA Damage and LDL Oxidation In Vitro.
Whey protein isolated from bovine colostrums collected on the second day postpartum was two-stage hydrolyzed by alcalase and flavourzyme [...].
متن کاملPreparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity.
In the present study, an optimum protease was selected to hydrolyze the egg white liquid protein for the antioxidant peptides. Alcalase treatment yielded the highest amount of α-amino groups (15.27 mg/mL), while the control (no enzymatic hydrolysis) showed the lowest amount of α-amino groups (1.53 mg/mL). Alcalase also gave the highest degree of hydrolysis (DH) value (43.2%) and was more effici...
متن کاملMoisture-induced quality changes of hen egg white proteins in a protein/water model system.
In recent years, the intermediate-moisture foods (IMF), such as nutrition and energy bars, are a rapidly growing segment of the global food market. However, due to moisture-induced protein aggregation, commercial high protein nutrition bars generally become harder over time, thus losing product acceptability. In this study, the objectives were to investigate the moisture-induced protein aggrega...
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ژورنال
عنوان ژورنال: Bioscience, Biotechnology, and Biochemistry
سال: 2017
ISSN: 0916-8451,1347-6947
DOI: 10.1080/09168451.2017.1290519